> And whats up with the size of the meals served in restaurants? Two things. If you have a (non-fast food) restaurant and want to increase revenue, there aren

> And whats up with the size of the meals served in restaurants? Two things. If you have a (non-fast food) restaurant and want to increase revenue, there aren't too many options. One approach is to increase the size of the meal (eg serve 10% more food but charge 25% more money). The other is the doggy bag (taking away leftovers with you). You can then reheat that to make another meal. When I lived in the UK, going to eat at a restaurant was a rare thing (maybe once every few months). On moving to the US I found my colleagues would often eat out three or four times a week, and have leftovers for many of the other meals.